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Tomato Potato Salad Recipe – Get ready to fall in love with this easy tomato potato salad recipe! This potato salad with tomato is a great dairy-free and mayonnaise-free potato salad to make for a cookout, potluck, or picnic. Steamed potatoes are tossed with a zesty dressing with cherry tomatoes and red onion. Trust us, fresh herbs put this tomato potato salad to another level. Enjoy the salad with a side of crusty bread!
Photo credit: © Eatwell101.com
Ingredients list for the Tomato Potato Salad Recipe
- 6 medium Russet potatoes, peeled and diced
- 1 cup cherry or grape tomato, halved
- 1/2 red onion, sliced
- 2 jalapeños, seeded and diced
- 2-1/2 tablespoons red wine vinegar
- 1-1/2 tablespoons dried oregano
- 1 tablespoon fresh chopped parsley or basil
- 1 tablespoon fresh lemon juice, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon red chili pepper flakes
- 1-1/2 cup extra-virgin olive oil
Photo credit: © Eatwell101.com
Easy Tomato Potato Salad Recipe
This potato salad with tomato, red onion, and jalapeño can be made ahead, making it super suitable for summer entertaining like potlucks or picnics. You can easily double the recipe to make it for a crowd. Best of all: The potato salad is 100% mayo-free and won’t get soggy!
How to make the tomato potato salad
Prepare the other ingredients while you boil or steam the potatoes. Once done, combine potatoes, tomatoes, jalapeño, and red onion in a large salad bowl and pour the dressing over. Check the detailed instructions below.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the potato salad: Boil diced potatoes in a pot of cold salted water for 8 minutes from the boiling point, until the potatoes are tender when pierced with a fork. Drain, let dry up and chill.
2. In a mason jar, combine the ingredient for the dressing: vinegar, oregano, parsley (or basil), lemon juice, pepper, red chili pepper flakes, and olive oil. Shake to emulsify the dressing.
3. Add the cooked and chilled potatoes, tomatoes, jalapeño, and red onion to a large salad bowl. Drizzle the dressing over and toss the potato salad to combine.
4. Serve the potato salad immediately or chill in the refrigerator until ready to serve. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the tomato potato salad recipe
- You can steam the potatoes instead of boiling: Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add the diced potatoes, cover, and steam until the potatoes are tender when pierced with a fork, count for 12 to 15 minutes.
- Use either basil or parlsey for the dressing, it’s up to you, and it greatly changes the flavor profile. It’s like having 2 salads for just one recipe!
- We like this potato salad with slices of toasted baguette and garlic aioli.
How to make the potato salad ahead
The potato salad can be made up to two days ahead. Note that the dressing will solidify in the refrigerator, so bring the salad out of your refrigerator about half an hour before serving.
How to keep the potato salad leftovers?
You can keep the tomato potato salad leftovers in an airtight container in your refrigerator for up to 3 days. You can keep the dressing in a tightly closed mason jar in the fridge for one week or two.
More potato salad recipes
Photo credit: © Eatwell101.com
